Lamb cutlets with Baba Ganoush


  • Frenched Lamb cutlets (Allow 2 – 3 per person)
  • 1 sprig fresh rosemary (Leaves stripped from the stalk and finely chopped)
  • Oil
  • Salt  
  • Pepper
  • 1 medium eggplant
  • 2 cloves garlic
  • 1½ tablespoons tahini
  • 1 tablespoon olive oil
  • Few drops lemon juice


To make the Baba Ganoush

  1. Place the eggplant over a gas flame using tongs turning until the skin is evenly blistered and the flesh is soft. Place on a plate and allow to cool.
  2. Once cooled cut the eggplant in half, scoop the eggplant flesh from the skin and place in a food processor with the tahini and garlic process until smooth.
  3. Season with salt, pepper and few drops of lemon juice. Set aside.

To make the lamb

  1. Rub the lamb with a little oil and the chopped rosemary. Season with salt and pepper.
  2. Cook the cutlets in a preheated frying pan to your liking (2-3 minutes for medium-rare)
  3. To serve place the baba ganoush into the middle of a platter and spoon over the olive oil top with the cutlets.
  4. Serve with a fresh herb salad dressed with a little balsamic vinegar and oil


  • Allow the cutlets to come to room temperature before cooking
  • Baba ganoush can be prepared ahead of time

Double Barrel Cabernet Sauvignon

Double Barrel Cabernet Sauvignon

Aged in whisky barrels, resulting in a richer, deeper and smoother wine best paired with smokey red meat dishes.

See more about this wine

How about another course

Discover more recipes from Jacob's creek